Can one luxurious meal truly transform a regular dinner into a five-star experience at home? According to culinary experts, the answer lies in the harmonious pairing of tender beef and a decadent sauce. Presenting the succulent beef tenderloin with silky Béarnaise sauce – a gourmet masterpiece offering deep flavor, melt-in-your-mouth texture, and restaurant-worthy quality in under sixty minutes.
Why You’ll Love This Recipe
This recipe offers a beautiful balance between simplicity and indulgence. You’ll love it because:
- Tender and juicy: The beef tenderloin is perfectly seared and oven-roasted to lock in flavor.
- Rich and flavorful sauce: Béarnaise sauce adds a tangy, buttery richness that complements the beef exquisitely.
- Elegant yet accessible: With a few key ingredients and techniques, you can recreate a gourmet meal at home.
- Perfect for entertaining: Impress guests without spending hours in the kitchen.
Ingredients
For the Beef Tenderloin:
- 1 whole beef tenderloin (about 2 to 2.5 pounds)
- Salt, to taste
- Freshly ground black pepper, to taste
- Kitchen twine (for tying)
- 1 tablespoon olive oil (for searing)
For the Béarnaise Sauce:
- 3 large egg yolks
- 1/4 cup white wine vinegar
- 1/2 cup unsalted butter (melted and clarified)
- 1 tablespoon fresh tarragon (finely chopped)
- Salt, to taste
How to Make Succulent Beef Tenderloin with Silky Bearnaise Sauce
Step 1: Prepare the Beef
- Preheat your oven to 200°C (400°F).
- Bring the beef tenderloin to room temperature for even cooking.
- Trim excess fat and tie the roast at 1.5-inch intervals using kitchen twine.
- Season generously with salt and black pepper.
Step 2: Sear the Beef
- Heat a large oven-safe skillet or frying pan over high heat.
- Add olive oil and brown the beef on all sides until a golden-brown crust develops, about 3-4 minutes per side.
- Transfer the skillet to the preheated oven.
- Roast for 25 minutes for medium-rare or 30 minutes for a more well-done finish.
- Remove from the oven and rest the meat for 10-15 minutes before slicing.
Step 3: Make the Béarnaise Sauce
- In a small saucepan, melt the butter until it begins to bubble. Remove from heat and separate the clarified butter by skimming off the foam.
- Place egg yolks and white wine vinegar in a blender and blend until the mixture turns pale and frothy.
- While blending, slowly stream in the warm clarified butter until the sauce emulsifies and reaches a silky, thick consistency.
- Mix in the finely chopped tarragon and add salt to taste.
- Keep the sauce warm until ready to serve.
Step 4: Serve
- Slice the rested tenderloin into medallions.
- Spoon the warm Béarnaise sauce over each slice.
- Serve immediately.
Helpful Tips
- Use a meat thermometer: For perfect doneness, aim for 130°F for medium-rare or 140°F for medium.
- Let the beef rest: This allows juices to redistribute, ensuring moist slices.
- Clarify the butter properly: Removing milk solids prevents the sauce from curdling.
- Warm the blender jar: Run it under hot water to help the sauce emulsify smoothly.
Substitutions And Variations
- Herbs: Replace tarragon with chervil or dill for a unique flavor twist.
- Protein: Try the sauce with grilled salmon or roasted chicken.
- Acidity: Use lemon juice instead of vinegar for a citrusy profile.
Frequently Asked Questions
Can I make the Béarnaise sauce ahead of time? Yes, but reheat gently over a double boiler while whisking constantly to prevent splitting.
How do I know when the beef is done? Use an instant-read thermometer: aim for 130°F for medium-rare and 140°F for medium.
What can I serve with this dish? It pairs well with roasted vegetables, mashed potatoes, or a crisp green salad.
Storage Instructions
- Beef Tenderloin: Store in an airtight container in the fridge for up to 3 days. Reheat gently to retain juiciness.
- Béarnaise Sauce: Best used fresh. If needed, store in the fridge for 1 day and reheat gently over low heat.
Conclusion
Succulent beef tenderloin with silky Béarnaise sauce is the ultimate way to bring fine dining into your own kitchen. With its rich flavors, tender texture, and elegant presentation, it’s a show-stopping dish worth mastering. Try it for your next celebration or just to treat yourself—then share your experience in the comments or browse more gourmet recipes for continued inspiration!
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Succulent Beef Tenderloin with Silky Bearnaise Sauce
- Total Time: 45–50 minutes
- Yield: 6 servings 1x
Description
Succulent Beef Tenderloin with Silky Bearnaise Sauce is a gourmet classic you can master at home in under an hour. Serve with elegance and wow your guests—make it tonight!
Ingredients
For the Beef Tenderloin:
1 whole beef tenderloin (2 to 2.5 lbs)
Salt, to taste
Black pepper, freshly ground, to taste
Kitchen twine (for tying)
1 tbsp olive oil
For the Béarnaise Sauce:
3 large egg yolks
1/4 cup white wine vinegar
1/2 cup unsalted butter (melted and clarified)
1 tbsp fresh tarragon, finely chopped
Salt, to taste
Instructions
Step 1: Prepare the Beef
- Preheat your oven to 200°C (400°F).
- Bring the beef tenderloin to room temperature for even cooking.
- Trim excess fat and tie the roast at 1.5-inch intervals using kitchen twine.
- Season generously with salt and black pepper.
Step 2: Sear the Beef
- Heat a large oven-safe skillet or frying pan over high heat.
- Add olive oil and brown the beef on all sides until a golden-brown crust develops, about 3-4 minutes per side.
- Transfer the skillet to the preheated oven.
- Roast for 25 minutes for medium-rare or 30 minutes for a more well-done finish.
- Remove from the oven and rest the meat for 10-15 minutes before slicing.
Step 3: Make the Béarnaise Sauce
- In a small saucepan, melt the butter until it begins to bubble. Remove from heat and separate the clarified butter by skimming off the foam.
- Place egg yolks and white wine vinegar in a blender and blend until the mixture turns pale and frothy.
- While blending, slowly stream in the warm clarified butter until the sauce emulsifies and reaches a silky, thick consistency.
- Mix in the finely chopped tarragon and add salt to taste.
- Keep the sauce warm until ready to serve.
Step 4: Serve
- Slice the rested tenderloin into medallions.
- Spoon the warm Béarnaise sauce over each slice.
- Serve immediately.
Notes
Use a thermometer: 130°F = medium-rare, 140°F = medium.
Warm your blender jar to help emulsify the sauce.
Resting meat is crucial for juicy, even slices.
- Prep Time: 20 minutes
- Cook Time: 25–30 minutes